Crispy Tofu & Mushroom Scallion Pancakes

Vegan

A 495-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 scallion pancakes (vegan)
• 150g firm tofu, pressed and cubed
• 100g mixed mushrooms, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• 1/4 tsp garlic powder
• 2 tbsp cornstarch
• Pinch of black pepper
• 1 tbsp vegetable oil
• 2 spring onions, sliced, for garnish

Instructions

1. Prep: Press tofu for 15 minutes, then cube it. Slice mushrooms and spring onions. In a bowl, combine soy sauce, rice vinegar, sesame oil, grated ginger, and garlic powder to make the sauce.
2. Toss tofu cubes with cornstarch and black pepper until evenly coated.
3. Heat 1 tbsp vegetable oil in a non-stick pan over medium-high heat. Add the coated tofu and pan-fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove from the pan and set aside.
4. Add sliced mushrooms to the same pan and sauté for 3-5 minutes until softened and lightly browned.
5. Warm the scallion pancakes according to package instructions (pan-fry or air fryer for crispiness).
6. Assemble: Place one crispy scallion pancake on each plate. Top with the pan-fried tofu and mushrooms. Drizzle generously with the prepared sauce and garnish with fresh spring onions.
7. Top tip: For extra crispiness, lightly brush the scallion pancakes with a little oil before air frying or pan-frying.